Ranch Sourdough Cheddar Snacks (Printable)

Crispy, tangy cheddar crackers infused with ranch spices—ideal for savory snacking on game day or gatherings.

# Ingredient List:

→ Dairy

01 - 2 cups sharp cheddar cheese, grated
02 - 4 tablespoons unsalted butter, cold and cubed

→ Sourdough

03 - 1/4 cup sourdough starter, active or discard

→ Dry Ingredients

04 - 1 cup all-purpose flour
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon fine sea salt

→ Ranch Seasoning

08 - 1 teaspoon dried dill
09 - 1 teaspoon dried parsley
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon dried chives
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon dried buttermilk powder, optional

→ Topping

15 - Flaky sea salt for sprinkling

# How to Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a food processor, combine grated cheddar and cold butter cubes. Pulse until mixture becomes crumbly and resembles coarse breadcrumbs.
03 - Add sourdough starter to the food processor and pulse again until mostly incorporated throughout the mixture.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, sea salt, dill, parsley, garlic powder, onion powder, chives, black pepper, and buttermilk powder if using.
05 - Add dry ingredient mixture to the food processor and pulse until a dough forms. If too dry, add 1 to 2 teaspoons cold water and pulse briefly.
06 - Turn dough onto lightly floured surface and roll out to 1/8 inch thickness with a rolling pin.
07 - Using a fluted pastry wheel or sharp knife, cut dough into 1 inch squares. Use a skewer to poke a small hole in the center of each cracker.
08 - Transfer squares to prepared baking sheets, leaving space between each cracker for even baking.
09 - Sprinkle tops lightly with flaky sea salt.
10 - Bake 16 to 18 minutes, rotating sheets halfway through cooking, until golden and crisp.
11 - Cool completely on wire rack before serving. Store in an airtight container for up to 1 week.

# Expert Tips:

01 -
  • They taste like the fancy cheese crackers from the store, except you actually know what went into them and they're way crispier.
  • Your sourdough starter finally gets to do something besides take up fridge space and make you feel guilty.
  • Homemade means you can taste every spice, and ranch seasoning scattered throughout beats those artificial powder packets.
  • They disappear so fast you'll wonder if you actually made enough.
02 -
  • The thickness of your dough matters more than you'd think—roll too thick and they stay chewy, too thin and they burn. That 3 mm mark is where the magic happens.
  • Don't skip the cooling time on the rack. I've made the mistake of eating them warm from the pan and they're soft; waiting makes all the difference for that satisfying crunch.
03 -
  • Keep your butter cold throughout the process—if you notice the dough getting warm or sticky, stick it in the fridge for 10 minutes before rolling.
  • A fluted pastry wheel gives you those decorative ridged edges that make them look fancy, but a sharp knife works just fine if that's what you have.
  • Make a double batch and freeze the rolled-out, cut crackers on a tray before baking. Then you can bake them straight from frozen with just an extra minute or two in the oven for fresh crackers anytime.
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